With Iowa’s bountiful supply of corn I have been wanting to make a corn chowder all summer long. There was one tiny problem. With the heat in my no-central-air-heat-trap of a kitchen my desire to make or eat soup was pretty much non-existent.
As the temperatures have dropped slightly and the humidity isn’t as thick as butter, I knew it was the perfect time to make my Corn Zucchini Chowder.
We are nearing the end of our sweet corn season here in Iowa. The time for soup making is now!
Corn and Zucchini Chowder is the perfect soup to transition us into fall. With the flavors of fresh sweet corn and zucchini and the warmth of the soup you couldn’t ask for a better meal to start your fall off on the right foot.
What I love about Corn and Zucchini Chowder is that it only requires 9 ingredients give or take a jalapeno, and it comes together in only 40 minutes.
Corn and Zucchini Chowder makes the perfect side soup to any meal. It is creamy, sweet, slightly starchy, and perfectly comforting.
I hope you enjoy this soup as much as I do. If you make this recipe, let me know what you think; leave a comment below. Cheers, my friends!
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- Optional: 1 jalapeno, diced (remove seeds for a mild heat)
- 3 cloves garlic, minced
- 1 medium zucchini, diced (I used yellow, but green would be fine)
- 1 ½ cups milk (I used 2%)
- 2 cups vegetable or chicken stock
- 1 russet potato, peeled, and diced
- 4 ears of corn, corn sliced off the cob, reserve the bare cobs
- Salt and pepper to taste
- Optional: Green onion, chopped, for garnish
- Heat a medium-sized sauce pan over medium heat. Melt the butter. Add the onions and the jalapeno. Sauté for about 5 minutes, or until tender. Add the minced garlic and sauté 1 more minute, or until the garlic is fragrant.
- Add the zucchini and sauté for about 5 minutes, or until the zucchini is tender. Remove the zucchini, put it into a dish and set aside.
- Add the milk, vegetable or chicken stock, potato and corn. Stir to combine. Break the bare cobs in half and submerge as many as you can into the pot. Turn the heat to high, cover the pot and bring it to a boil. Reduce to a simmer and allow to simmer for 20 minutes, or until the potatoes are tender.
- Carefully remove the bare corn cobs and discard.
- OPTIONAL STEP FOR A THICKER SOUP: (if you choose to skip this step your soup won’t be as thick and will be a little bit chunkier, which is just as delicious; this is merely a texture preference.) Using a slotted spoon remove half of the corn, potatoes, and onions to a bowl; set aside. Use an immersion blender to purée the remainder of the veggies, until smooth. If you don’t have an immersion blender you can transfer the soup to a blender and purée there. Make sure to only fill the blender half way to prevent explosions.
- Return the puréed soup back to the pot. Add the zucchini and the reserved veggies. Allow the soup to heat through. Season with salt and pepper to taste.
- Garnish with green onion, if desired. Serve immediately.
- Store leftovers in the refrigerator for up to 4 to 5 days.